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Roasted Fennel and Apple Salad Kit

Roasted Fennel and Apple Salad Kit

Serves 2 | with Goat Cheese
4.5(18)
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Calories
: 
450 kcal
Protein
: 
7g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Pecans
  • Sulphites
  • Milk
  • Sulphites
  • Wheat
  • Tree nuts
  • Triticale
  • Mustard
  • Soy
  • Sesame
  • Peanuts
  • May contain traces of allergens
  • Egg
  • Gluten
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Fennel

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

56 g

Arugula and Spinach Mix

1 unit(s)

Gala Apple

3 g

Garlic Salt

(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)

28 g

Pecans

(Contains: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard, May contain traces of allergens, Pecans)

2 tbsp

Brown Sugar

(Contains: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, May contain traces of allergens)

1 tbsp

White Wine Vinegar

(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Calories450 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate39 g
Sugar27 g
Dietary Fiber9 g
Protein7 g
Cholesterol10 mg
Sodium740 mg
Trans Fat0.2 g
Potassium1050 mg
Calcium150 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Non-Stick Pan

Cooking Steps

Prep
1
  • Trim fennel stalks, then quarter fennel bulb. Peel away and discard any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
  • Core, then cut apple into 1/2-inch pieces.
Roast fennel
2
  • Add fennel, 1/2 tsp garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to combine.
  • Roast in the middle of the oven, tossing halfway through, until fennel is tender, 20-25 min.
Make candied pecans
3
  • Meanwhile, heat a small non-stick pan over medium.
    While the pan heats, line a plate with parchment paper. Measure 1 tbsp water. Set aside.
  • When the pan is hot, add pecans. Toast, stirring often, until light golden, 3-4 min. (TIP: Keep your eye on pecans so they don't burn!)
  • Add brown sugar and measured water. Season with salt. Cook for 30 sec, stirring often, until sugar melts. Remove from heat. 
  • Transfer candied pecans to prepared plate. (NOTE: Do not touch pecans, they will be VERY hot.) Set aside to cool. 
Finish and serve
4
  • Add vinegar, 1 1/2 tbsp oil, 1/4 tsp garlic salt, 1/4 tsp pepper and 1/4 tsp white sugar to a large bowl, then whisk to combine.
  • Add roasted fennel to the bowl with dressing, then toss to combine. (NOTE: This will release some steam from the fennel so it cools.) Add apple and spinach and arugula mix to the bowl, then toss to combine.
  • Divide roasted fennel and apple salad between plates. 
  • Sprinkle goat cheese and candied pecans over top.
Meal right image

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